Yield: 1 servings
|1½ tablespoon||Vinegar salt and pepper to taste|
|1 \N||Bell pepper, seeded and julienne 3 - 4 scallions, sliced|
|2 tablespoons||Capers 1/2 cup olive oil|
|1 pounds||Fillet, poached, chilled Leaf lettuce|
Combine vinegar, oil, salt and pepper in a large bowl, adjust seasoning. Julienne the chilled angler and toss in the dressing with peppers, capers and scallions. Serve over lettuce leaves. Serves 4.
I like to use red, yellow and orange bell peppers, which go nicely with the white fish and the greens of the lettuce, scallions and capers. I use a white wine vinegar, sometimes one flavored tarragon or other